07 March 2011
TWD: Toasted Almond Scones
I really was quite surprised not to have photos of the almond scones (chosen by Mike at Living Out West) already. I make these, along with the Honey Nut Scones, all the time. For the past couple of years, you could usually find a bag of them in my freezer, all ready for an impromptu teatime.
They are relatively quick to throw together, but what I really love about them is how freezable they are. I usually take a morning and make a few batches, cut and freeze on cookie sheets, wrap them up and stuff them in freezer bags to be baked and eaten one or two at a time. They really do freeze beautifully, and I personally think they bake much better from frozen.
The bits about toasting, grinding, and chopping the almonds are kind of fussy, but not difficult. One must plan ahead a little. I just pile them on a sheet and slide them in the oven at 400 for about 10 minutes, stirring occasionally til they look about right.
The rest, however, goes quickly, even the cutting of butter.
The dough is a little wet, but nothing a very light dusting of flour and some quick handiwork can't handle.
Once I form the triangles, I always bang them in the freezer for a while to firm up. Then I take them out and wrap them well, and put them back. They bake at about the same time specified directly from frozen, and I think they hold their shape and lovely melty texture better, too.